With this mixed seafood roast, Grace Parisi proves that a dish can be both luxurious and simple. "As a kid, I thought shrimp scampi was the height of sophistication," Grace says. "I've taken it several steps higher by adding lobster, oysters and scallops."
Scampi refers to shrimp that are split, brushed with garlicky butter and broiled. The recipe here calls for flavoring butter with lemon, garlic, parsley and thyme, then dotting it liberally on shrimp and roasting the shellfish until it sizzles.
Pairing: 2008 Thorn-Clarke Terra Barossa Chardonnay
"I've never met a wine I didn't like," says Lou Amdur. One of the wackiest he's ever tasted is the amphorae-aged Vinoterra Kisi, made from the indigenous Georgian white grape Kisi. It's unexpectedly delicious with smoked fish.
Pairing: 209 Yalumba The Y Series Unwooded Chardonnay
This is Australian chef Neil Perry's variation on the Italian classic spaghetti vongole (pasta with clams). He adds green beans to make the dish fresher-tasting, and then finishes it with a sprinkling of Parmigiano-Reggiano. As he says, "Serving cheese with seafood is not the norm in Italy, but I just love it here."